Thursday

IT’S
OFFICIAL - SPRING HAS ARRIVED!

Our Chefs are passionate about making use of
the local produce we have available in Scotland, and it’s a particularly good
time of year to look at our weekly menus, and incorporate some fantastic fresh
ingredients into our diet.

I read an interesting article in the Vitality
Health magazine championing the nine foods we should all be eating this spring,
and championed by three well known British Chefs.

Martin
Wishart trained under classical French cusine masters
before returning to his native Edinburgh, where he has four restaurants.
Inspired by his surroundings, his seasonally changing menus make the most of
Scottish produce such as shellfish and game.

1. Spinach

“I really like spinach
because it’s so versatile, simple to prepare and quick to cook. It’s excellent
in salads and, like watercress, works so well with bacon.”

Kitchen tip: Try spinach as a
side with white fish or go simple and pair it with poached eggs.

2. New potatoes

“Ayrshire Earlies pop up
after Jersey Royals have had their time in the spotlight. They’re creamy and
sold unwashed to help protect the skin – just give them a quick rinse and boil
them whole for a fantastic flavour.”

Kitchen tip: Serve them with
butter and mint as a side dish for lamb or use them in a fresh potato salad.

3. Sea trout

“Sea trout fillets are
beautifully firm and pink, it’s really quite difficult to make a bad dish with
them!”

Kitchen tip: Cut the fillets
into long 1cm-thin escalopes, then quickly sauté the slices in a hot pan with a
drizzle of olive oil, cook so they’re still pink on one side. Add a pinch
of salt and a squeeze of lemon, before serving with salad leaves and
sliced avocado.

From New Zealand law student to chef-patron of Tredwells in London, Chantelle Nicholson has
risen through the ranks of Marcus Wareing’s restaurant empire. She has set
up, run and cooked in some of London’s most popular restaurants and she loves
creating healthy and inventive dishes.

4. Lamb

“Spring lamb tends to appear
towards the end of May and is incredibly tender. The flavour is savoury, nutty
and earthy. I like to use lamb chops as they are so full of flavour.”

“Fresh peas are a wonderful
addition to any salad or as a side for a spring roast dinner.”

Kitchen tip: Keep it simple
by podding your peas, drizzling in olive oil with a pinch of salt and
pepper then serving.

6. Apricots

“Apricots are so juicy at
this time of year and they have an aromatic, honey-like flavour, which makes
for a tasty and fresh dessert.”

Kitchen tip: Try lightly
pan-frying them in a little caramelised honey, and serving with crème
fraîche or Greek yogurt, amaretti biscuits, almonds and a little rosemary.

Michael Caines was at the helm of
the two-Michelin-starred Gidleigh Park for 21 years and appears on
television shows such as Saturday Kitchen and MasterChef regularly. He loves
French cuisine and has recently opened his new country house hotel Lympstone
Manor.

7. Morel mushrooms

“Morel mushrooms are prolific
in springtime and have a beautiful texture and slight smoky flavour.”

Kitchen tip: They’re great
served with chicken and a fricassee (white wine) sauce.

8. Asparagus

“The first English asparagus
of the season is something I always look forward to. It’s so tender and goes
great with salmon and seafood as well as poultry.”

Kitchen tip: Drizzle with olive
oil and grill or pan-roast. Or cook it in boiling salted water with a
lovely beurre blanc or hollandaise.

9. Wild garlic

“I love the smell of wild
garlic wafting through the hedgerows when it grows in early spring. It’s not
related to garlic, but it has a similar taste. Make sure you wash it before
cooking.”

Kitchen tip: Pair it with
spinach, or try it in a stir-fry. It’s also great puréed or in soup.

We hope you enjoy these
ingredients while they are at their finest – and don’t forget to BUY LOCAL!